| 我国白酒酿造微生物多样性的研究现状及展望 |
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| 引用本文： | 谭映月,胡萍,谢和. 我国白酒酿造微生物多样性的研究现状及展望[J]. 酿酒科技, 2011, 0(11): 100-105 |
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| 作者姓名： | 谭映月 胡萍 谢和 |
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| 作者单位： | 贵州大学生命科学学院,贵州贵阳,550025 |
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| 基金项目： | 黔科合茅科联字(2009)7003 |
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| 摘 要： | 对我国白酒酿造微生物多样性的研究现状进行了综述。对比了不同酿造区系、地域环境、香型种类以及不同检测技术中酿酒微生物菌群结构及其消长规律的差异,总结了现阶段存在的问题并进行了展望,对进一步研究微生物代谢机制与酒体风味形成之间的关系奠定了基础。
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| 关 键 词： | 白酒酿造 微生物 多样性 现状及展望 |
Present Research Status and Prospects of the Diversity of Liquor-making Microbes in China |
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| TAN Yingyue,HU Ping , XIE He. Present Research Status and Prospects of the Diversity of Liquor-making Microbes in China[J]. Liquor-making Science & Technology, 2011, 0(11): 100-105 |
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| Authors: | TAN Yingyue HU Ping XIE He |
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| Affiliation: | TAN Yingyue,HU Ping and XIE He(College of Life Sciences,Guizhou University,Guiyang,Guizhou 550025,China) |
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| Abstract: | The present research status of the diversity of liquor-making microbes in China was reviewed.The difference in liquor-making microflora structure and their growth and decline rules for liquor produced in different regions,of different liquor flavor types,and by different analytic technology was compared.And the existing problems at present were introduced,which could provide reference for further research on the relations between microbial metabolism mechanism and the formation of liquor body and liquor fla... |
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| Keywords: | liquor-making microbes diversity present status and prospects |
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